Crock Pot Taco Soup recipe, breaking down each step further and adding tips for preparation, cooking, and serving.

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Crock Pot Taco Soup

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 5-7 hours (on low)
Total Time: 5 hours 10 minutes – 7 hours 10 minutes

Ingredients:

  • 1 can black beans (15 oz), drained and rinsed
  • Tip: Rinse beans to reduce sodium and improve flavor.
  • 1 can corn (15 oz), drained
  • Tip: You can use sweet corn or a Mexican-style corn for extra flavor.
  • 1 can Rotel (10 oz, diced tomatoes with green chilies)
  • Tip: Choose a can with added lime for extra zest.
  • 1 green bell pepper, diced
  • Tip: Dice into small pieces (about 1/2 inch) for even cooking.
  • 1 medium yellow onion, diced
  • Tip: Dicing onions can cause tears; try chilling them beforehand or cutting them under running water.
  • 1 block (8 oz) cream cheese (regular or reduced fat)
  • Tip: Let the cream cheese sit at room temperature for about 10-15 minutes for easier mixing.
  • 2 cups chicken broth (low-sodium recommended)
  • Tip: Homemade chicken broth can enhance flavor; if using store-bought, choose low-sodium to control saltiness.
  • 1 lb ground beef (can substitute with turkey or a meat alternative)
  • Tip: Use lean ground beef (93% or leaner) to reduce fat content.
  • 1 packet ranch seasoning (about 1 oz)
  • Tip: You can make your own ranch seasoning using a mix of dried herbs like dill, parsley, garlic powder, and onion powder.
  • 1 packet taco seasoning (about 1 oz)
  • Tip: For a more intense flavor, consider making your own taco seasoning with cumin, chili powder, paprika, and oregano.

Instructions:

1. Prepare the Ingredients:
  • Chop Vegetables:
  • Green Bell Pepper: Cut the top off, remove seeds, and slice it in half. Lay the half flat and slice into thin strips, then dice.
  • Yellow Onion: Cut off the top and root ends, then peel the skin. Slice in half and place the flat side down. Chop into small, even pieces.
  • Prepare Canned Ingredients:
  • Black Beans: Open the can, pour the beans into a colander, and rinse under cool water for 30 seconds to remove excess sodium and canning liquid.
  • Corn: Open the can and drain the liquid.
2. Brown the Ground Beef:
  • Cook the Beef:
  • Heat a skillet over medium heat.
  • Tip: For extra flavor, you can add a tablespoon of olive oil before adding the ground beef.
  • Add the 1 lb ground beef to the skillet. Use a spatula to break it apart. Cook for 5-7 minutes or until browned.
  • Tip: Drain excess fat by pouring it into a heat-safe container (let it cool first to avoid burns).
3. Combine Ingredients in the Crock Pot:
  • Layer the Ingredients:
  • In a 6-quart or larger crock pot, layer the ingredients in this order to help with even cooking:
    1. Black beans
    2. Corn
    3. Rotel
    4. Diced green bell pepper
    5. Diced yellow onion
    6. Cooked ground beef
  • Add Cream Cheese:
  • Place the block of cream cheese on top of the other ingredients without mixing. This allows it to melt slowly.
4. Add Seasoning and Broth:
  • Season:
  • Open the ranch seasoning packet and sprinkle it evenly over the top. Do the same with the taco seasoning.
  • Pour Broth:
  • Carefully pour 2 cups of chicken broth over the entire mixture, making sure the seasonings are well distributed. Tip: You can use a spoon to gently push ingredients down to ensure they’re submerged.
5. Cook the Soup:
  • Set the Crock Pot:
  • Cover the crock pot with the lid and set it to cook on low for 5-7 hours. If you’re short on time, you can set it to high for 3-4 hours.
  • Tip: Avoid lifting the lid during cooking as this releases heat and can increase cooking time.
6. Stir and Serve:
  • Mix It Up:
  • After cooking, use a large spoon to stir the soup, breaking up the cream cheese and mixing it thoroughly into the broth.
  • Taste and Adjust:
  • Taste the soup and adjust seasoning as needed. You can add more salt, pepper, or additional taco seasoning if desired.
7. Enjoy:
  • Serve Hot:
  • Ladle the soup into bowls and garnish with optional toppings such as:
    • Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend work well.
    • Sour cream: Adds creaminess and balances flavors.
    • Chopped green onions: For a fresh, mild onion flavor.
    • Crushed tortilla chips: For added crunch.
    • Avocado slices or guacamole: For a creamy, rich addition.
    • Fresh cilantro: Adds a burst of freshness.

Tips & Variations:

  • Vegetarian Option: Replace the ground beef with a plant-based meat substitute or increase the quantity of beans for protein (like pinto or kidney beans).
  • Add Extra Veggies: Consider adding other vegetables such as diced zucchini, chopped spinach, or even corn kernels for added nutrition and flavor.
  • Spicy Variation: Add diced jalapeños, a splash of hot sauce, or a pinch of cayenne pepper for extra heat.
  • Storage and Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days. This soup also freezes well for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Nutritional Information (approx. per serving):

  • Calories: 350
  • Protein: 20g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 8g
  • Sodium: 750mg (varies based on canned products and added salt)

This Crock Pot Taco Soup is a simple yet satisfying meal that’s sure to become a family favorite. Its creamy texture, hearty ingredients, and customizable toppings make it perfect for any occasion. Enjoy the warmth and comfort it brings!

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